Desserts
Double Chocolate Chunk Cookies
Makes 36 cookies.
Double Chocolate Chunk Cookies
Makes 36 cookies.
Chocolate heaven!
Calories 101 (53% from fat) carbo 10g pro 1g fat 6g sat. fat 1g chol 12mg sod 38mg calc 19 mg fib 0g
Ingredients
- 5 ounces milk chocolate, chilled, broken into 1-inch pieces
- 5 ounces white chocolate, chilled, broken into 1-inch pieces
- 1 ⅓ cups less
- 1 tablespoon unbleached, all-purpose flour
- ½ cup pecan halves, shells removed
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup firmly packed light brown sugar
- ½ cup granulated sugar
- 2 tablespoons lowfat milk
- 6 tablespoons unsalted butter, room temperature
- 1 tablespoon pure vanilla extract
Preparation
- Preheat oven to 375°F.
- Insert metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 to 12 times. Remove and reserve.
- Add flour, pecans, soda and salt; process to combine; about 5 seconds. Remove and reserve.
- Process eggs, sugars and milk for 1 minute. Scrape work bowl.
- Add butter and vanilla; process for 1 minute. Scrape work bowl.
- Add reserved dry ingredients and pulse until combined, about 5 pulses.
- Add chocolate and quickly pulse in, another 5 pulses.
- Drop by rounded tablespoons, about 1-inch apart, onto ungreased baking sheets.
- Bake until golden brown, about 10 to 12 minutes.
- Allow to cool on baking sheet for 10 minutes; transfer to a wire rack to finish cooling.
